"ohhh..what's That?" Cheesecake Ball
It's basically a cheesecake recipe without the eggs, but it's a lot fun to eat and easier to serve to a crowd."Just served this at a party last night - huge hit!! Served it with Nabisco's Famous Chocolate Wafers - the perfect accompaniment. Didn't use peanut butter and it did take over an hour in the freezer to get it hard enough to form a ball - I probably beat the cream cheese and butter a tad too long. All the guests, even young kids really liked it. Thanks for the recipe!" - lastocks
Yield: 40 Ready in 45 minutes
130 people trying soon
Verified by stevemur
|1 8-oz packagecream cheese; softened (not too soft)|
|1/2 cupbutter; softened, or 1/2 peanut butter (not all natural)|
|1 1/4 cupconfectioners sugar|
|1/4 cupBrown sugar|
|1/2 teaspoonvanilla extract; or other flavor of your choice|
|1/2 cupmini chocolate chips; (optional)|
|1/2 cupnuts; chopped (optional)|
|1/2 cupmini chocolate chips; nuts, dried fruit, (whatever you want) for the outside of ball|
"ohhh..what's That?" Cheesecake Ball Preparation
In a medium bowl, beat together cream cheese and butter/peanut butter until smooth. Mix in confectioner?s sugar, brown sugar and vanilla. Stir in chocolate chips and nuts, if you're using them. Cover, and chill in the refrigerator for at least 2 hours or until firm.
Scoop cream cheese onto a big piece of plastic wrap and using the wrap, shape into a ball (if you are making this for Super Bowl, you can shape and decorate into a football.) Chill in the refrigerator for 1 hour or overnight. If it's really soft, pop it into the freezer for a half an hour. Right before you're ready to serve, cover (or roll) the ball with mini chocolate chips or chopped nuts (or whatever you want).
Serve with chocolate wafer cookies, graham crackers, broken waffle cones, or whatever you want. Note - this will soften a bit after you take it out of the fridge, but you want it soft. If it's too hard, it won't spread well on the cookies.
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